Combine cooked chicken, onions, Rotel, green chilies and spices into a pan and saute. Let simmer until slightly bubbly. Then add corn, black beans and water if necessary to obtain an ever so slightly soupy consistency.

Lightly grease baking dish. In a 9x13" casserole dish (or 2 8x8's) Put a single layer of tortillas on the bottom. Scoop 1/2 chicken mixture on top of tortillas then with 1/2 monterey jack cheese. REPEAT. Then cut a couple of tortillas into small triangles, place on top of casserole and garnish with fresh cilantro.

I was really curious how the 'triangle tortillas' would affect the dish. Would they be dry? Would they burn? Is that really a good idea? Turns out - the tortillas on top get nice and crispy and add a totally AWESOME layer of texture to the dish!

I served this with Avocado Dressing - as an homage to "Chili's Southwestern Eggrolls and Avocado Dipping Sauce" and it really hit the spot! I told my hubs where I got the recipe and the idea for the sauce and he had a great idea. Buy the smallest tortillas, fill them with the chicken mixture and cheese, wrap them up like little burritos - bake and serve as appetizers with the dipping sauce! BRILLIANT - I am definitely doing that for our next get together.

*I did a very few things differently. I totally spaced the lime juice - and it was still amazing - next time I make it I'll be sure to include it. I also didn't have frozen corn, so I just used 1 can of corn and I didn't add cilantro (my husband thinks it tastes like soap).